Step 1

First, prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Set aside. Heat your oven to 325°F.

Step 2

In the bowl of a food processor, crush graham cracker sheets to a fine crumb. Add graham cracker crumbs to a medium bowl along with 1/2 cup melted butter and 3 tablespoons sugar; stir with a fork until crumbs are evenly moistened. Press the graham cracker mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan (I like to use the bottom of a shot glass to press the crust into the pan).

Step 3

Bake the crust for 9 to 11 minutes or until just set. Transfer to a cooling rack to cool.

Step 4

Meanwhile, make the flourless chocolate cake: Increase oven temperature to 350°F. In a medium microwave-safe bowl, heat 6 ounces bittersweet chocolate and 1/4 cup butter on Medium (50% power) in microwave in 30-second intervals, stirring after each, for about 1 1/2 to 2 minutes or until mixture is fully melted and smooth. Set aside to cool slightly. NOTE: If you don’t have a microwave, you can heat this mixture in a small saucepan over medium-low heat until melted and smooth.

Step 5

In a small bowl or measuring cup, whisk together water, 1 tablespoon cocoa powder, 1/4 teaspoon salt and 1 tablespoon vanilla extract until combined. Set aside.

Step 6

In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 6 egg yolks and 1/2 cup sugar on medium-high speed until mixture is pale, fluffy and has nearly doubled in size, about 4 to 5 minutes. Pour in melted chocolate mixture; stir until just combined. Stir in water mixture.

Step 7

In a separate large bowl using an electric hand mixer, beat 6 egg whites on medium speed until foamy, then increase speed to high, gradually adding in remaining 1/2 cup sugar. Beat on high speed until soft peaks form, about 7 to 8 minutes.

Step 8

Gradually fold egg white mixture into egg yolk-chocolate mixture until mixture is just combined (do not overmix). Pour mixture into cooled graham cracker crust.

Step 9

Place springform pan on a baking sheet and transfer to oven. Bake for 40 to 45 minutes or until cake layer is set on the edges but slightly jiggly in the center (it may appear underbaked; this is normal). Transfer pan to a cooling rack to cool completely, about 1 to 2 hours. Once fully cooled, if needed, gently press down the top layer of the cake so it is in an even layer.*

Step 10

Next, make the chocolate pudding: In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1/4 cup cocoa powder and 1/2 teaspoon salt. Whisk in milk, heavy cream and 4 egg yolks until combined. Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency, about 10 to 12 minutes. Remove from heat; whisk in 2 tablespoons butter, 4 ounces bittersweet chocolate, and 1 teaspoon vanilla extract. Set aside to cool completely, for about 30 to 45 minutes, stirring occasionally to break up any skin forming on top.

Step 11

Once the pudding layer has cooled, carefully pour and spread it on top of the cake layer in the pan. Cover the pudding layer with a sheet of plastic wrap (pressed directly onto the surface of the pudding) and transfer to the refrigerator. Chill pie for at least 6 hours, or up to 8 hours/overnight.

Step 12

The next morning, make the whipped cream topping: In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 1 1/2 cups heavy cream and 3 tablespoons sugar on high speed until stiff peaks just begin to form, about 2 to 4 minutes. Uncover pie; carefully remove sides of the pan and transfer pie to a serving plate. Spoon and spread whipped cream over the top of the pie; sprinkle with cocoa powder as desired.

Step 13

Store leftover pie covered in the refrigerator for up to 4 days.